In a saucepan, warm the chicken or fish broth over low heat. Keep it warm as you prepare the risotto.
2. Cook the Shrimp
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the shrimp and cook for about 2-3 minutes per side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
3. Sauté the Onion and Garlic
In the same skillet, add 1 tablespoon olive oil and 25g butter. Once the butter is melted, add the onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Cook the Arborio Rice
Add the Arborio rice to the skillet, stirring to coat it with the oil and butter mixture. Cook for 1-2 minutes until the rice is lightly toasted and opaque around the edges.
5. Deglaze with Wine (Optional)
Pour in the white wine (if using), stirring constantly, until the wine has mostly absorbed into the rice. If you’re not using wine, skip this step.
6. Add the Broth Gradually
Add the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy and cooked al dente.
7. Finish the Risotto
Once the rice is cooked and the consistency is creamy, stir in the remaining 25g butter and Parmesan cheese. Add salt and pepper to taste. Fold in the cooked shrimp and chopped basil, then remove from heat.
8. Serve
Spoon the risotto onto serving plates and garnish with extra Parmesan cheese and basil. Optionally, serve with lemon wedges on the side for a burst of freshness.
Serving and Storage Tips
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